The sensory map of espresso coffee revolves around 3 senses: aroma, sight and taste. These three elements are perceived by their respective senses: smell, sight and taste.

The view to analyze the color and body of the coffee.

The body and color of the coffee is perceived, as its name indicates, with the sense of sight and with it we perceive the appearance of the coffee on a physical level, our visual contact with the cup tells us about the type of grain used and the pressure in bars to which the grinding was subjected by letting the water pass.

We look at the color of the espresso and the cream that covers the drink. Depending on the texture of the cream and the color tone, you can tell which type of coffee is. For example, if the beverage tends to have dark red undertones, dark brown lines, and a smooth texture, then the coffee bean is of Arabica origin . But instead, if the cream is brown with shades of gray and with an open texture, that is, with large bubbles, in this case, it is Robusta coffee.

We also perceive by sight, the body of the coffee. This element is determined by the density of the drink which is produced by the oily emulsions and insoluble substances called colloids, which are found in the extracts. These two ingredients give the espresso considerable viscosity, increase its aroma and body.

Also, a majestic crema, that is, a crema that has no empty spaces, is achieved by using a finely ground grain, necessary for the water to pass under great pressure and thus obtain espresso coffee.

Smell to analyze the aroma of coffee.

Hundreds of aromatic molecules give the espresso its famous intense aroma that allows it to be perceived by the sense of smell. These aromatic molecules come from the roasting process, giving the coffee bean the well-known roasted fragrance that espressos enjoy. But the aroma can depend on different variants like the variety and quality of the coffee, along with its preparation. Based on these elements, each person distinguishes with their nose different aromas of the same coffee. For example, you can notice aroma of caramel, cereals, cookies, bakery, light touches of butter or vanilla, cocoa aroma of chocolate, etc. There are also perceptions related to fruity aromas with fresh, dry citrus tones or even aromas of floral fragrances.

But not only the coffee drink can provide this type of sensation, but the coffee cream can also lead to imagining nuances of walnuts, almonds or hazelnuts. You can also perceive aromas of oriental essences such as the aroma of dry wood, species such as pepper, tobacco or rhubarb.

Taste to identify the balanced and distinctive flavor of espresso .

We can perceive the taste of coffee thanks to our taste buds. The flavor of espresso is the result of three essential elements for coffee:

  • Bitterness is the characteristic and quintessential flavor of the black drink, which is why it is defined as the "macro flavor" because it is the main taste of this coffee.
  • The sour sensation is considered a kind of false fresh taste that produces a pleasant tingling sensation.
  • And finally, the sensation of sweetness. The taste of the coffee and its light and natural sweetness is the desirable component of an espresso prepared in an excellent way, that is, with a perfect roast, grind and extraction.

Furthermore, the sense of taste uses the taste buds to recognize and distinguish the flavors in the extract, as well as determine their density.

In short, the espresso must have a balanced and harmonious taste, that is, no flavor should prevail over the rest, unless specific preferences are desired.

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